Preheat the oven to 425°F (220°C). High heat gives you crackly skin and juicy meat. Place a rack in the middle position.

Prep the pan. Line a sheet pan with foil or parchment for easier cleanup, and set a wire rack on top if you have one. The rack helps air circulate for crispier skin.

Pat the chicken dry. Use paper towels to remove surface moisture, especially on the skin. Dry skin = better browning and crispiness.

Mix the seasoning. In a small bowl, combine minced garlic, chopped herbs (about 2 tablespoons total if fresh, or 2 teaspoons if dried), lemon zest, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon onion powder. Stir to form a paste.

Season under the skin. Gently loosen the skin on each thigh with your fingers and rub a small amount of the paste directly onto the meat. Then spread the rest on top of the skin and all around the sides.

Optional butter upgrade. Dot a tiny pat of butter under the skin of each thigh. It melts as it bakes, adding richness and browning.

Arrange and roast. Place the thighs skin-side up on the prepared pan. Roast for 30–40 minutes, depending on size, until the skin is deep golden and the internal temperature hits 175–195°F in the thickest part.

Finish with lemon. Squeeze a bit of fresh lemon juice over the hot chicken for brightness. Let rest for 5 minutes before serving so the juices settle.

Optional broil. If you want extra-crispy skin, broil for 1–2 minutes at the end. Keep a close eye to prevent burning.